Candy product and process



Patented Dec. 11, 1934 CANDY PRODUCT AND PROCESS Reed W. Robinson and AndrewOlsen, Jr., San

. Francisco, Calif.

N Drawing. Application May 10, 1933, Serial No. 670,308

6 Claims. (Cl. 99-16) This invention relates to candy and has for its 'We have also foundthat the fat and flavoring object a process for producing a candy product matter may be omitted without impairing the and the product itself, which will facilitate the grain of the product, and that these may be later, home candy maker in the making of certain kinds added when using the dry powder to make fudge of candy, otherwise only made with difficulty. at home, and hence witha stock powder prepared 5 One of the objects of the invention is to provide in accordance with the present invention any a stable product in powdered form which may be flavor of delicious fudge may be easily made by stocked by the grocery trade and very simply any novice in household cookery. Also that by made into good fudge candy with little effort or modifying the additions and cooking at home, a

in experience. Other objects and advantages of the good caramel may beproduced.

invention will appear in the following description. We have further found that our process may In the making of candies of the fudge type ceralso be carried out with fondant and hen bon tain difiiculties present themselves which require creams. considerable skill and experience to overcome in As an example of a complete and flavored fudge order to secure a satisfactory result. The prinpowder the formula could becipal difficulty attendant with the making of this Ounces kind of candy is found in trying to obtain a fine smooth grained body and overcome the natural g fifgf g ggggi f 'gggg tendency of the sugar content to crystallize in cm syr p Sugar (granulated) 9 g coarse particles, and another 1s to cook the mate- 1 rials to just the right temperature to secure the i gfi hydrogenated or real 1/2 p p r fud ype of b dy. SaRFtO g Fudge Candy may Vary (itmslderably m Its Chocolate, cocoa, or other fiavoringto taste formula and proportions but it consists generally .pwhere muah Chocolate is used it will carry of milk, corn syrup (glucose), sugar, fat, a little Sumcient fat so that no other need be used 25 salt, and suitable flavoring matter such as choco- The ingredients are all mixed togeth'er and l zgib g gj g 252 3 2 g ggi 33:??? Sig cooked to about 235 to 245 with constant agiagitated and cooled to a temperature between tation then poured out 2: g o o u n beater having a cold wa r Jac e aroun 1 3O gi ,153: 2 gi by Stlrrmg and Spread where the temperature of the mass is dropped to 0 F I is If the process is not carried out with great care s g g 2 6 zg i g j gfg the mass will be disagreeably crystalline through- S M reamed and grain 2 It out, or if cooked to too high a temperature it will wi un 1 t 1250 t F m it get too hard, or if creamed while too hot the en warme a u 0 t If grain would be too coarse. In fact, the process is m spread and 1S F f out i to Se one which is very difficult to carry out under f from the begmmng 9 ordinary home kitchen conditions with any degree $2 2 2 26;: be a coarse-grained product sumlar of accuracy, but we have discovered that once the 40 proper texture or graining has been imparted to A fig g 221 3: g ii g i i 40 the mass by careful factory procedure, that the mass 0 u a b free water may be evaporated out of the fudge ltween 150 then Cream i y 5 mm g until it is dry and friable, the dry mass then m fondant after Whlch the mass 18 spread out n that in layers to further cool and set. ground to a powder a d Is powder 15 a In this case the proportions of the ingredients stable product which may be kept for a long time a if properly packed, and yet which may easily be could 0 converted into a high grade fudge candy by the unces mere addition of water and sufficient heat to fig evaporated) g soften it, then spread out on a pan to cool and set. It seems that once the graining process is properly carried out the resulting fine grain and smooth Fat 0 texture tends to remain a fixed characteristic of Salt-F0 taste the mass which will persist through the ordinary Flavormg to taste remelting process, but which, of course, will not The fondant above referred to is composed of withstand long, hard boiling. about 25% corn syrup to about 75% sugar, cooked,

creamed to form the usual soft creamy filling as used in cream candies, though for bon bon creams somewhat less corn syrup is used in proportion to the sugar.

For the purpose of our invention we may omit the fat and flavoring of the example formula but proceed otherwise as described, and after the fudge has hardened it may be chopped up and be subjected to drying currents of air, or before hardening it may be subjected to further heat in an exhaust chamber to draw out substantially all of its free moisture so that it will easily powder. One way of accomplishing this is to pass the dried fudge through rollers while continually scraping it off and rolling again until sufilciently reduced and passing it through an agitating screen to remove any coarse particles. The result desired is a substantially powdered product which will quickly become soft upon stirring in hot water. It may also be possible to dry the fudge from the hot liquid condition to a powder by the air spray process. The omission of the fat in our preferred product increases the stability of the material.

To remake fudge candy from this powder, the home candy maker merely stirs some of it up in hot water in a pan, in the proportions of about four ounces of powder to a tablespoonful of water, adding a tablespoonful of butter, also the desired flavoring, heats it by placing on the stove until soft, mixes it thoroughly, and spreads it out on a greased pan to cool and set. The result is a delicious fine-grained fudge candy equal in all respects to a high grade candy factory article,

To make caramel candy with the powder, two tablespoonfuls of water are used instead of one and the mixture is cooked to the medium ball stage, i. e. when it will form medium balls when a small quantity is dropped into a glass of cold water. It is then spread out to cool and set. If nut caramels are desired, the chopped nuts are stirred in the mixture just before spreading out. Having thus described our process and the new product produced thereby, it will be seen to provide a new material whereby any novice may easily make a good quality of a type of candy heretofore produced only under considerable difficulty by those wishing to make such candy at home, and when we use the word fudge'f in our appended claims it is understood to include such modifications of such soft candies as are set out above or fall within the spirit of the invention and scope of our appended claims.

We claim:

1. The process of making a candy product which comprises cooking together the ingredients to normally make a soft candy body, cooling and creaming the mass while controlling the granulation thereof to produce a fine smooth texture, and thereafter drying and reducing the product 1,983,568 cooled and creamed by rapidly stirring untilv to a fine state of division, and which final product is adapted to be reconstituted into a soft smooth textured candy body upon simple melting with water and heat and thereafter cooling the mass without a creaming or graining step.

2. The process of making a candy product which comprises cooking together the ingredients to normally make a fudge type candy body, cooling and creaming the mass while controlling the granulation thereof to produce a fine smooth texture, and thereafter drying and reducing the product to a powder and which powder is adapted to be reconstituted into a smooth textured fudgetype candy body upon simple melting with water and heat and thereafter cooling'the mass without a creaming or graining step.

3. The process of making a candy product which comprises cooking together the ingredients to normally make a fudge type candy body minus the usual fat content, cooling and creaming the mass while controlling the granulation thereof to produce a fine smooth texture, and dryingand reducing the product to a powder and which powder is adapted to be reconstituted into a smooth textured fudge-type candy body upon simple melting with water and heat and with the desired fat addition, and thereafter cooling the mass without a creaming or graining step.

4. The process of making a candy product which comprises cooking together the ingredients to normally make a fudge type candy body minus the usual fat and flavoring content, cooling and creaming the mass while controlling the granulation thereof to produce a fine smooth texture, and drying and reducing the product to a powder and which powder is adapted to be reconstituted into a smooth textured fudge-type candy body upon simple melting with water and heat and with the desired fat and flavoring addition, and thereafter cooling the mass without a creaming or graining s ep.

5. A new article of manufacture comprising a candy product consisting of a fudge-type pregrained smooth textured candy body in substantially dry powder form adapted to be reconstituted into a smooth textured fudge-type candy body upon remelting with water and heat and again cooling without a creaming or graining step.

6. A new article of manufacture comprising a candy product consisting of a fudge-type pregrained smooth textured candy body substantially without the usual fat content in substantially dry powder form adapted to be reconstituted into a smooth textured fudge-type candy body upon remelting with water and heat and with the desired fat addition and thereafter cooling without a creaming or graining step.

REED W. ROBINSON. ANDREW OLSEN, JR. 

